Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition

doi:10.1371/journal.pone.0146933

	Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition
	Liu, Huiyun 1; Wang, Ke 1; Xiao, Lele 2; Wang, Shunli 3; Du, Lipu 1; Cao, Xinyou 4; Zhang, Xiaoxiang 5; Zhou, Yang 1; Yan, Yueming 2; Ye, Xingguo 1
刊名	PLOS ONE
	2016
卷号	11 期号:1 页码:-
ISSN号	1932-6203
DOI	10.1371/journal.pone.0146933
通讯作者	Liu, Huiyun
英文摘要	High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By20 at the Glu-B1 locus in wheat. A wheat somatic variation line, AS208, in which both 1Bx20 and 1By20 at Glu-B1 locus were silenced, was developed recently in our laboratory. Evaluation of agronomic traits and seed storage proteins by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high performance liquid chromatography (RP-HPLC) indicated that AS208 was highly similar to its parental cultivar Lunxuan987 (LX987), with the exception that the composition and expression of HMW-GSs was altered. The 1Bx20 and 1By20 in AS208 were further identified to be missing by polymerase chain reaction (PCR) and quantitative real-time RT-PCR (qRT-PCR) assays. Based on the PCR results for HMW-GS genes and their promoters in AS208 compared with LX987, 1Bx20 and 1By20 were speculated to be deleted in AS208 during in vitro culture. Quality analysis of this line with Mixograph, Farinograph, and Extensograph instruments, as well as analysis of bread-making quality traits, demonstrated that the lack of the genes encoding 1Bx20 and 1By20 caused various negative effects on dough processing and bread-making quality traits, including falling number, dough stability time, mixing tolerance index, crude protein values, wet gluten content, bread size, and internal cell structure. AS208 can potentially be used in the functional dissection of other HMW-GSs as a plant material with desirable genetic background, and in biscuit making industry as a high-quality weak gluten wheat source.
学科主题	Multidisciplinary Sciences
语种	英语
出版者	PUBLIC LIBRARY SCIENCE
WOS记录号	WOS:000368459300053
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4588]
专题	作物科学研究所_分子生物学系
作者单位	1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China 2.Capital Normal Univ, Coll Life Sci, Key Lab Genet & Biotechnol, Beijing 100048, Peoples R China 3.Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China 4.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China 5.Inst Agr Sci Lixiahe Dist, Yangzhou 225007, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Liu, Huiyun,Wang, Ke,Xiao, Lele,et al. Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition[J]. PLOS ONE,2016,11(1):-.
APA	Liu, Huiyun.,Wang, Ke.,Xiao, Lele.,Wang, Shunli.,Du, Lipu.,...&Ye, Xingguo.(2016).Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition.PLOS ONE,11(1),-.
MLA	Liu, Huiyun,et al."Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition".PLOS ONE 11.1(2016):-.